Authentic Italian Tiramisu

• 500g mascarpone cheese, room temperature
• 6 large eggs, separated
• 120g caster sugar
• 300ml strong espresso, cooled
• 4 tbsp Marsala wine or dark rum
• 300g savoiardi (ladyfinger) biscuits
• 30g unsweetened cocoa powder for dusting
• Dark chocolate shavings (optional)

Instructions

1. 1

   Beat egg yolks with sugar until pale, thick, and tripled in volume — about 5 minutes with an electric mixer.

2. 2

   Fold in mascarpone until smooth and creamy.

3. 3

   In a separate clean bowl, whisk egg whites to stiff peaks. Gently fold into mascarpone mixture in three additions.

4. 4

   Combine cooled espresso with Marsala or rum in a shallow dish.

5. 5

   Quickly dip each ladyfinger (1-2 seconds per side — don't soak) and arrange in a single layer in a 9x13 dish.

6. 6

   Spread half the mascarpone cream over the biscuits. Repeat with another layer of dipped biscuits and remaining cream.

7. 7

   Cover and refrigerate for at least 6 hours or overnight. Dust generously with cocoa powder before serving.

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